Rhubarb and stem ginger scones

The deliciously delicate flavour of these rhubarb and stem ginger scones will get your taste buds tingling. Served slightly warm from the oven with lashings of butter or plant-based margarine – they're the perfect treat with your favourite cuppa.

15 minutes prep. time
20 minutes cooking time
Serves 10
Cakes, bakes & desserts, Vegetarian

Rhubarb and ginger scones on a baking tray lined with paper, with a bunch of rhubarb alongside — Try a tangy twist on classic scones | © National Trust Images/Emily Roe

750g self-raising flour
½ tsp baking powder
185g caster sugar
185g butter or plant-based margarine, cubed
200g rhubarb, peeled and diced
1 piece stem ginger in syrup, cut into small pieces
300ml milk or oat drink

Step 1

Preheat the oven to 190°C (170°C/gas mark 5). Line a baking sheet with greaseproof paper.

Step 2

Sift the flour, baking powder and sugar into a mixing bowl. Rub in the butter or plant-based margarine until the mixture resembles fine crumbs.

Step 3

Add the rhubarb and ginger, then about two-thirds of the milk or oat drink and combine until you have a soft, slightly wet dough, adding a little more milk or oat drink if needed. Be careful not to overmix.

Step 4

Turn out the mixture onto a lightly floured surface and roll out to about 3–4cm thick. Stamp out 10 pieces using an 8cm round cutter and place on the baking sheet.